YONE Restaurant & Bar, Contemporary Japanese Table at The Shanghai EDITION
At the heart of the luxury hotel The Shanghai EDITION, YONE Restaurant & Bar stands out as one of the city's most distinctive and inspiring restaurants. Conceived as a contemporary tribute to Japanese gastronomy, it combines the creativity of chef Fumio Yonezawa, the aromatic precision of Shingo Gokan's mixology, and a spectacular view of the Shanghai skyline. In this elegant setting, every detail—from the handling of rice to the textures of the plates, from the signature cocktails to the umami interplay—forms a coherent, refined, and deeply modern universe.
The Shanghai EDITION, Icon of Urban Luxury
The Shanghai EDITION embodies Ian Schrager's visionary spirit by blending the charm of boutique hotels with Marriott's international expertise and the refined craftsmanship of the Ritz-Carlton. Located in the heart of Shanghai, the hotel occupies two distinct buildings: the former Art Deco headquarters of the Shanghai Power Company, dating back to 1929, and an adjoining 27-story tower built in the 1980s. It offers 145 rooms with a sleek design, dressed in light woods and sumptuous fabrics, often opening onto majestic views of the Bund and the Huangpu River. Elegant and vibrant public spaces house an exceptional selection of restaurants, bars, and clubs—including several spectacular rooftops—that give the establishment an immersive and resolutely cosmopolitan atmosphere.
A Contemporary Exploration of Japanese Cuisine
On the 27th floor of The Shanghai EDITION, YONE Restaurant & Bar offers a modern interpretation of Japanese gastronomy shaped by chef Fumio Yonezawa. Drawing on his international experience and time in Michelin-starred French restaurants, he crafts an inventive cuisine that blends traditional techniques—fermentation, pickling, artisanal sauces—with contemporary methods. Rice, a foundational ingredient of Japanese culinary identity, becomes the guiding thread of his creations: presented in varied textures, paired with premium seasonal ingredients, it is celebrated as a symbol of culture, heritage, and hospitality. The whole experience unfolds in a spectacular setting that invites each guest to discover a renewed and profound vision of Japanese cuisine.
The Signature Mixology of Shingo Gokan
Echoing this rice-focused cuisine, mixologist Shingo Gokan—an international figure and founder of the SG Group—designs a cocktail menu for YONE Restaurant & Bar conceived as an extension of the restaurant's culinary universe. Considered one of the most influential bartenders of his generation, he highlights sake, shōchū, and innovative techniques such as rice-washing, creating drinks with precise flavors and unprecedented textures. The meeting between Gokan and Yonezawa, born in New York from a shared vision, grew into a strong collaboration within EDITION hotels. Together, they offer a contemporary table that attracts lovers of gastronomy and mixology seeking an experience that is refined, authentic, and resolutely modern.
Balance, Umami, and Elegance in Every Dish
The evening begins with two cocktails of strong character. The Yuzu Margarita, served in a salt-frosted coupe glass, appears bright and delicate, with a lightly velvety texture. The fragrant acidity of yuzu blends with the sweetness of a rounder citrus, creating a subtle balance between freshness and vibrancy. Clear and elegant, it immediately signals a refined reinterpretation of a classic. Beside it, the Old Fashioned embraces perfect tradition: a low glass, a large clear ice cube, an amber hue, and an orange zest. The result is powerful, round, slightly caramelized, and expertly controlled down to its most discreet nuances.
The tasting begins with Australian Wagyu M5 Tataki marinated in miso, finely sliced and seared just enough to reveal remarkable tenderness. The pink slices are enhanced by a truffled ponzu vinaigrette, adding fragrant acidity and aromatic depth. Thin onion rings, small pickles, and touches of creamy sauce complete the dish, playing on contrast and freshness to elevate the natural richness of the wagyu.
In a purer register, the Sashimi Assortment celebrates the finesse of raw fish through three carefully prepared varieties. The delicately marbled salmon melts in the mouth and brightens with citrus zest. The red tuna, firm and vibrant, is complemented by a hint of wasabi that enhances its umami. Finally, lightly grilled pieces of white fish introduce a delicate interplay between raw and roasted, enriched by a vegetal nuance. A balanced and luminous trio.
The progression continues with the Crispy Temaki with sea urchin, medium-fat tuna, and miso—a bite that subtly melds textures and umami. Pressed rice is wrapped in a crisp sheet of nori, the perfect support for a tender medium-fat tuna tartare highlighted by a subtle note of miso. On top, sea urchin adds a creamy iodized touch, intensifying the indulgence without ever weighing it down. A modern, precise temaki, superbly balanced.
Next comes the Black Tiger Shrimp Tempura with matcha dukkah and aonori sauce, presented with masterful simplicity. The shrimp, coated in a thin, crispy batter, reveal juicy flesh enhanced by the delicate, slightly spicy herbal notes of matcha dukkah. The aonori sauce adds a velvety, iodized depth, while a fresh citrus wedge invites a final gesture that balances the dish with a bright touch of acidity.
The meal gains intensity with the Miso-Marinated Atlantic Cod: perfectly caramelized on the outside and incredibly tender at the center. It rests on a creamy clam risotto flavored with shōchū from the SG Group, adding airy umami depth. A light foam envelops the dish, adding saline softness and silky texture. A harmonious plate where tenderness, richness, and aromatic precision meet.
In a more generous and comforting register, the Lobster Udon arrive coated in a rich, intensely flavored lobster bisque. The thick noodles capture the sauce, while beautiful lobster pieces highlight the depth of the broth. Curry powder brings warmth and dimension, and fresh herbs add a vegetal note that balances the bisque's roundness. A luxurious, expansive dish with a beautiful balance of umami and freshness.
To finish, two desserts elevate the end of the dinner. The Mont-Blanc Fuji revisits the classic with a spectacular presentation: a grey shell evoking Mount Fuji, coated with a chocolate coulis, while crispy leaves evoke maple foliage. At the center, a smooth chestnut filling with milky notes brings comforting sweetness. The Hojicha Chocolate Terrine plays on deep chocolate and roasted tea. Its dense, melting texture reveals warm, slightly smoky flavors, enhanced by a fine citrus sauce. A quenelle of ice cream adds the ideal freshness to balance this intense, perfectly mastered dessert.
My Opinion
This experience at YONE Restaurant & Bar stands out as a complete immersion in the contemporary elegance of The Shanghai EDITION. Between chef Yonezawa controlled creativity, Shingo Gokan's inspired precision in mixology, and the striking beauty of the setting, every dish and every drink contributes to a unified vision: a reinterpretation of Japanese gastronomy crafted with respect, boldness, and sensitivity. A place where balance, umami, and modernity intertwine to offer a memorable moment—refined, warm, and deeply rooted in the energy of Shanghai.
Practical Information
Many thanks to YONE Restaurant & Bar for the invitation to discover their establishment. Naturally, I remain fully independent in the opinions expressed in this article!
